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When it's too hot to heat up the kitchen, or when you just want to turn ordinary barbecued chicken into something special, this recipe will do the job beautifully.
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5 from 2 votes

Beer and Honey Barbecue Chicken Skewers

Author: Lisa Kerhin


  • 2 cloves minced garlic
  • 1 cup beer any brand
  • 1/3 cup honey
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1/4 cup soy sauce
  • 1 tablespoon olive oil
  • 4 uncooked chicken breasts cubed
  • Cilantro


For the Grill:

  • Whisk together all ingredients, except for chicken and cilantro until mixed thoroughly. Add the cubed chicken to the mixture, making certain to coat all pieces thoroughly. Place all contents in a bowl and cover with plastic wrap. Place in the refrigerator and allow to marinate at least 2 hours, but up to 24 hours.
  • Start preparing the grill for cooking. If you are using a gas grill, set it to medium-high option and let it reach its initial temperature. If using a charcoal grill, allow the coals to “burn down” to a uniform gray color with glowing red coals underneath. Brush the grill lightly with oil or spray with a non-stick oil coating before placing the meat on the grill. Thread the chicken pieces onto skewers, allowing about five pieces per skewer. Save the marinade for basting.
  • Place the chicken skewers on the heated grill, turning every couple of minutes while brushing on marinade with each turn. Grill about 15-20 minutes or until chicken is cooked thoroughly. The chicken pieces should have an internal temperature of 165 degrees Fahrenheit and the juices should run clear with no trace of pink.
  • Garnish with cilantro and serve on a platter.

For the Oven:

  • Preheat the oven to 400 degrees F. Place the chicken on a baking sheet covered with aluminum foil. Brush each piece of chicken liberally with the beer/honey mixture.
  • Bake at 400 degrees F for 30-40 minutes or until chicken is tender with an internal temperature of 165 degrees Fahrenheit, and juices run clear when pierced with a fork. Brush chicken with marinade every 10 minutes as it cooks, turning at least once.
  • Sprinkle with cilantro prior to serving. Or, if cilantro is not to your liking, a light sprinkling of chopped green onion tops can add a pleasing appearance with a dash of flavor.